Lemon Bliss the Secret Copycat Nothing Bundt Cake

Lemon Bliss My Secret Copycat Nothing Bundt Cake Recipe

By Nadia RiversSeptember 28, 2025

Table of Contents

Lemon Bliss: The Secret Copycat Nothing Bundt Cake Recipe

Ever find yourself craving that perfect Lemon Bundt Cake from Nothing Bundt Cakes? Oh my gosh, me too! I've got you covered with The Secret Copycat Nothing Bundt recipe.

It's tangy, moist, and totally addictive!

Bundt Cake Brilliance: A Little Slice of Heaven

Bundt cakes, with their distinctive ring shape, have European origins. They're perfect for celebrations and a real showstopper. This Homemade Bundt Cake version is a medium level challenge, taking about 2 hours 45 minutes total.

It yields about 12 servings, perfect for sharing.

Why This Lemon Bundt Cake Recipe Rocks

Honestly, this recipe isn’t just about satisfying a sweet tooth. The lemon provides vitamin C. Baking is a way to make people you love happy. Lemon Cake Recipe is special.

Okay, Let's Get Cracking: Ingredients You'll Need

Ready to get started? Time to gather our arsenal!

Ingredients & Equipment for Lemon Bliss: The Secret Copycat Nothing Bundt Cake

Lemon Bliss the Secret Copycat Nothing Bundt Cake presentation

Okay, let's get cracking on making The Secret Copycat Nothing Bundt ! First, we need the right tools and ingredients.

Don't worry. It's mostly stuff you probably already have. I'll give you my tips for picking the best lemon! This is gonna be a piece of cake, pun intended! We will do the Lemon Bundt Cake Recipe , starting with ingredients.

Main Ingredients

All-purpose flour: 3 cups (375g) . You can use cake flour for an even more tender crumb.
Baking powder: 1 teaspoon (5g)
Baking soda: ½ teaspoon (2.5g)
Salt: ½ teaspoon (3g)
Unsalted butter, softened: 1 cup (226g) . Quality butter really shines here.
Granulated sugar: 2 cups (400g)
Large eggs: 4
Buttermilk: 1 cup (240ml) . This adds so much moisture!
Vegetable oil: ¼ cup (60ml)
Lemon zest: 3 tablespoons . Get the zest from about 3 large lemons for a bright flavor.
Fresh lemon juice: ¼ cup (60ml)
Vanilla extract: 1 teaspoon

For the Cream Cheese Frosting:

Cream cheese, softened: 8 ounces (226g) . It MUST be softened for a smooth frosting.
Unsalted butter, softened: ½ cup (113g) . Again, quality matters!
Powdered sugar, sifted: 3-4 cups (360-480g) . Start with less, and add more to get your desired thickness.
Milk or heavy cream: 2 tablespoons . Adds that perfect creamy texture.
Vanilla extract: 1 teaspoon
Pinch of salt

For the eggs and butter, ensure they are at room temperature,

Seasoning Notes for the Best Lemon Cake Recipe

Don't skimp on the lemon zest! Honestly, it's the key to that signature bright flavor. A pinch of salt in the frosting balances the sweetness, you know?

Essential spice combinations include vanilla, but you can add lemon extract.

Flavor enhancers and aromatics: lemon zest and fresh lemon juice.

No buttermilk? Mix 1 tablespoon of lemon juice with 1 cup of milk. Let it sit for 5 minutes . Boom! Quick substitution options save the day!

Equipment Needed to make our Homemade Bundt Cake

Bundt pan (10-12 cup capacity). Grease it really well!
Electric mixer (stand or hand held). For creaming the butter and sugar.
Large mixing bowls. Gotta have those for mixing dry and wet ingredients.
Whisk. For the dry ingredients!
Rubber spatula. For folding.
Measuring cups and spoons. Accurate measurements are key.
Wire rack. To cool the cake properly.
Zester/Microplane. This is a game changer for lemon zest.

Don't have a stand mixer? A hand mixer works just fine. No zester? A fine grater will do the trick.

Now you have all the information needed to bake the copycat Nothing Bundt Cakes dupe you've always dreamed of.

The Art of Baking: Mastering the Bundt

Okay, let's get cracking on finding the perfect for our copycat Nothing Bundt Cake recipe. This will be a piece of cake.

Pun intended!. Baking a bundt cake can seem daunting, but trust me, it's totally doable! I still remember the first bundt I ever made.

It stuck to the pan so badly, it looked like a volcanic eruption had happened in my kitchen. Lesson learned: proper prep is EVERYTHING.

This Lemon Bliss: The Secret Copycat Nothing Bundt Cake Recipe is all about capturing that bakery magic at home.

Prep Steps: Your Bundt Cake Foundation

Essential mise en place: Get all your ingredients measured out and ready to go. Soften that butter. Room temperature is key! It makes a HUGE difference in the texture.
Time saving organization tips: Line up your bowls in order. Wet, dry, then the big mixing bowl. It really streamlines the process.
Safety reminders: Hot oven, hot pan! Always use oven mitts. And remember, don't lick the batter raw. As tempting as it is!

step-by-step: From Batter to Bliss

Preheat your oven to 350° F ( 175° C) . Grease and flour that bundt pan, like your life depends on it. No skimping!.
Whisk together all-purpose flour , baking powder , baking soda , and salt in a bowl.
Cream together softened unsalted butter and granulated sugar . Get it light and fluffy.
Beat in large eggs one at a time, mixing well after each.
Combine buttermilk , vegetable oil , lemon zest , lemon juice , and vanilla extract . Smells amazing already.
Alternate adding dry and wet ingredients, mixing until just combined. Avoid overmixing at all costs.
Pour into the prepared pan and spread evenly.
Bake for 45- 55 minutes . Check with a skewer.

Pro Tips: The Secret Copycat Nothing Bundt Cake

Don't overmix that batter!. It's the easiest way to end up with a dry cake. Trust me, I've been there.
The Lemon Bundt Cake Recipe thrives with extra lemon zest. Seriously, don't be shy. This is where that intense flavor comes from!
make-ahead? Absolutely! Bake the cake a day in advance. Wrap it tightly and frost it the next day. This gives the flavours to meld and the cake won't crumble so much.

Okay, Homemade Bundt Cake doneness! 350° F ( 175° C for 45- 55 minutes till golden, slightly springy to touch.

A skewer inserted into the center should come out clean. We're looking for a moist, tender cake, not a hockey puck.

Frost with Cream Cheese Frosting Recipe and enjoy!

Recipe Notes: Nailing That Lemon Bliss!

Okay, let's talk about the nitty gritty! You know, all those little things that can make or break The Secret Copycat Nothing Bundt cake experience.

Honestly, this isn't just any Lemon Cake Recipe ; it's about recreating that perfect Nothing Bundt Cakes dupe . So, pay attention! I learned some of these the hard way, trust me!

Serving Suggestions: Dress It Up!

Presentation matters, right? Plating this Homemade Bundt Cake is easy. A simple dusting of powdered sugar is classy. Want to go extra? Arrange fresh raspberries around the cake.

It adds a pop of colour and tastes amazing with the lemon. A scoop of vanilla ice cream on the side? Chef's kiss! For a grown-up touch, pair it with a chilled glass of Moscato.

Lemon Bundt Cake Recipe perfection achieved!

Storage Tips: Keeping It Fresh

This Moist Lemon Bundt Cake is best enjoyed fresh. But, if you have leftovers, wrap it tightly in cling film.

Pop it in the fridge for up to three days. For longer storage, slice it and freeze it in individual portions.

When ready to eat, thaw it at room temperature. Reheating isn't usually needed but a few seconds in the microwave can warm up a slice.

Variations: Make It Your Own!

Feel like experimenting? Go wild! For a gluten-free version, try using a 1:1 gluten-free flour blend. The texture might be slightly different, but still delicious.

Want a different flavour profile? Swap out the lemon zest and juice for orange. An Orange Bundt Cake ? Yes, please! For the dairy-free people in your life, you can substitute the butter with plant based butter.

Nutrition Basics: Treat Yourself (Responsibly)

Let's be real, this is dessert. It's not exactly a health food. A slice contains roughly 450-550 calories. But hey, everything in moderation, right? The lemon offers a dose of vitamin C, and a little joy is good for the soul.

As the saying goes Okay, let's get cracking on finding the perfect for our copycat Nothing Bundt Cake recipe.

This will be a piece of cake (pun intended!).

There you have it! Now you're armed with all the tips and tricks to bake your own Easy Bundt Cake Recipe .

It is like a Dessert Recipes that is totally perfect for family treats! Don't be afraid to experiment and have fun! You've got this!

Delicious Lemon Bundt The Secret Copycat Nothing Bundt

Frequently Asked Questions

Is "The Secret Copycat Nothing Bundt" recipe really as good as the original?

Well, stone the crows, we think so! While we can't claim it's exactly the same (it's a secret recipe after all!), this copycat recipe aims to replicate the moist texture, tangy lemon flavour, and iconic cream cheese frosting that everyone loves.

Give it a whirl and let your taste buds be the judge; you might just find you prefer this homemade version, and save a few quid too!

My bundt cake always sticks! What am I doing wrong when trying "The Secret Copycat Nothing Bundt" recipe?

Ah, the dreaded bundt cake stick! This usually boils down to pan preparation. First, grease every nook and cranny with shortening or butter. Then, dust generously with flour, making sure to coat the entire surface and tap out any excess.

Consider using baking spray with flour already mixed in, that's a cheat's method but works perfectly. Letting the cake cool in the pan for the recommended time before inverting is also vital. A bit of patience pays off!

Can I make "The Secret Copycat Nothing Bundt" cake ahead of time?

Absolutely! The unfrosted cake can be stored tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 2 months, wrapped well in plastic wrap and then foil. Just thaw completely before frosting.

I suggest frosting just before serving to get that fresh baked taste and look!

My cream cheese frosting is too runny. How can I fix it for "The Secret Copycat Nothing Bundt"?

Runny frosting is a common woe! The likely culprit is either the cream cheese or butter wasn't quite cold enough. Try chilling the frosting in the refrigerator for 30 minutes to an hour to firm it up.

If it's still too thin, gradually add more sifted powdered sugar, a tablespoon at a time, until you reach the desired consistency, but be careful not to add too much!

Can I adapt this recipe to make mini bundt cakes, and if so, what adjustments do I need to make in baking time when making "The Secret Copycat Nothing Bundt"?

Yes, you can definitely make mini bundt cakes! The beauty of this recipe is how versatile it is. Reduce the baking time significantly; start checking for doneness around 20-25 minutes with a wooden skewer.

Since they are smaller they'll cook faster, remember to still prep your tins in the same way, by greasing and flouring them.

Is there anything I can substitute for the buttermilk in this recipe for "The Secret Copycat Nothing Bundt"?

No worries, there are a couple of easy buttermilk substitutes! You can add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes to curdle slightly before using it in the recipe.

Alternatively, you could use plain yogurt or sour cream thinned with a little milk to achieve a similar consistency. Both work swimmingly!